These were by far the favorite Christmas cookie which I made this year. Maybe that’s why I don’t have a picture of them! This is based on a recipe from Better Homes & Gardens “100 Best Cookies” magazine but without the gluten, dairy, and nuts.
1 c. Spectrum palm shortening
2/3 c. beet or cane sugar
1 tsp. safe vanilla extract
1/4 tsp. freshly ground nutmeg
2 Tbs. water
2 c. all purpose gluten-free flour (I used Pamela’s gluten free bread mix)
1/2 c. safe jam (I used peach)
Drizzle, if desired: corn-free powdered sugar + water, mixed to correct consistency
In mixing bowl, blend all the ingredients except the jam (and the drizzle). Chill for an hour in the refrigerator. Preheat oven to 350F. Shape dough into 1″ ball. Place on ungreased insulated baking sheet, and press down on it with your thumb to make indent. Fill with 1/2 teaspoon of the jam. Repeat until your cookie sheet is full. Bake for 12 minutes. Drizzle with confectioners sugar mixed with water. These may be frozen.